- 500g of lasagna Pasta Armando
- 650 g of mixed minced meat
- 1200 ml of tomato puree
- 500 ml of béchamel sauce
- 500 g of mozzarella
- Grated cheese
- 1/4 celery stalk
- Half a carrot
- Half an onion
- 3 eggs
- 30 g of grated cheese
- 5 tablespoons of breadcrumbs
- 300 ml sunflower seed oil
- Extra virgin olive oil
- Salt
- Pepper
To prepare this fantastic lasagna, you need to start with the sauce. Sauté the extra virgin olive oil, finely chopped celery, carrot, and onion, then add the tomato puree. Simmer for at least 1.5 hours, making sure it's not too thick.
While the tomato sauce simmers, prepare the meatballs. In a bowl, mix the ground beef, eggs, salt, pepper, cheese, and breadcrumbs for about 5 minutes, until everything is well combined.
Be patient and make the meatballs. With this amount of dough, you can make about 130 meatballs. Fry them in boiling vegetable oil.
Penultimate step: cut the fior di latte into matchsticks or cubes, make the béchamel sauce (500 ml of milk, 25 g of butter and 25 g of flour) and grate the cheese.
Preheat the oven to 180°.
Last step: assembly.
Tomato base, then lasagna layer, followed by béchamel sauce, tomato sauce, meatballs, a sprinkling of grated cheese, mozzarella, and continue like this for another 5 layers.
Last layer, just meatballs, tomato and grated cheese.
Bake the lasagna for about 30 minutes.
Enjoy your meal!
